Char-grilled tuna on braised broad beans with mint aïoli

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Char-grilled tuna on braised broad beans with mint aïoli
  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Make this fast and fresh tuna dish for a quick and delicious weeknight treat.

Featured in
Winter recipes, Quick meals

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil
  • 2 fennel bulbs, trimmed, cut into wedges
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) dry white wine
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 1 1/2 cups (235g) frozen broad beans, peeled
  • 4 (about 800g) tuna steaks

Mint aioli

  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, crushed
  • 1/2 cup (125ml) olive oil
  • 1/2 cup chopped mint

Method

  • Step 1
    Heat 1 tablespoon of the oil in a frying pan over medium heat. Add fennel; cook, turning, for 5 minutes or until golden brown. Reduce heat to medium-low. Add garlic, wine and stock; stir to combine. Cook, covered, for 25 minutes or until fennel is tender and liquid has reduced by half. Add broad beans; remove from heat. Season with salt and pepper.
  • Step 2
    To make the aïoli, place the yolk, lemon juice, mustard and garlic in a food processor and process until well combined. With the motor running, gradually add oil until mixture is thick and pale. Add mint and process until well combined. Season with salt and pepper.
  • Step 3
    Heat a char-grill pan over high heat. Brush tuna with remaining oil and season with salt and pepper. Grill for 1-2 minutes each side for medium-rare or until cooked to your liking.
  • Step 4
    Spoon fennel and beans among serving plates. Top with tuna; dollop with aïoli. Serve.

  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi

Nutrition

  • 2462 kj

    Energy

  • 39g

    Fat Total

  • 6g

    Saturated Fat

  • 4g

    Fibre

  • 50g

    Protein

  • 127mg

    Cholesterol

  • 292.78mg

    Sodium

  • 4g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve
  • Author: Sarah Hobbs
  • Image credit: Chris Chen
  • Publication: Notebook:

Source: taste.com.au

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